For the Cauliflower:

• 1 large head cauliflower, chopped
• 1 medium yellow onion, sliced
• 2-3 tablespoons avocado oil (or olive oil)
• 1½ teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• ½ teaspoon sea salt, plus more to taste
• ½ teaspoon garlic powder
• Cayenne pepper, to taste

For the Cabbage Slaw:

• 3 cups sliced cabbage (from about ¼ large head or ½ small head)
• ¼ cup toasted pepitas
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt, to taste

For the Guacamole:

• 2 medium ripe avocados, mashed
• 1 lime, juiced
• Salt, to taste

For Assembly:

• About 6-8 corn tortillas (or almond flour/cassava tortillas for grain-free)
• Lime wedges, for serving
• Fresh cilantro, for garnish